I found a grapefruit mimosa one you wouldn't have minded, but it
was
a limited batch flavor.
Maybe, but I can't see being enthusiastic
about it.
You probably would have needed some real champagne to it.
Might improve matters, but again there's
this why bother? issue.
If you eat fake meat, it's not likely to
be for taste reasons anyway.
True. I do like some veggie burgers, but not the ones meant to taste
like meat.
The one I recall most immediately tasted like
lima bean with a side of green beans. You of
course may enjoy what you wish, but lima beans?
Or at least get him admitted to art school. Have you
seen the stuff? It reminds me of Mr. Happy Little
Trees but more finished, sometimes obsessibely so.
Not nearly as bad as people like to tell you - if
they had been the work of a famous scientist or
something other than the monster of the 20th century,
people would go, oh, that's pretty good.
Churchill was pretty decent in his own right. The other dude would
have been better off painting souvenir scenes for tourists.
Don't knock souvenir scenes for tourists. That
would have kept him off the streets, as it did
for Lilli for some time. And some of them can
get kind of good, with a bit of practice. There's
this guy Canaletto, for example.
coining money with the seeds.
That would have been okay for a generation
or two, but it's hard to sustain that kind
of income, unless you are some truly evil
corporation that patents things that are
unpatentable, except that American lawyers
twisted American laws to do so.
And with seeds the market would have been gone in a decade or two.
By then the seeds would have spread and your exclusive wouldn't have
been exclusive any more.
That being the point. Though Monsanto has managed
to soak farmers for unwitting infringement
through such means as airborne pollen distribution.
name for them but whatever. Tonight was asparagus and smoked ham
sauteed with garlic and finished off in chicken stock and pesto
and
gruyere, served over linguini.
Except for the pesto part, it sounds familiar.
Like I said. It probably has a name.
A nice one?
Along the lines of your thrown-together supper
but way too messified -
Title: Ham and Asparagus Pasta
And not dairy free, for those who'd care.
Pasta sauces are often much improved
by a bit of dairy, though I say it who
shouldn't.
---------- Recipe via Meal-Master (tm) v8.01
Title: Traditional Lasagne
Categories: Italian, Pasta
Yield: 4 servings
2/3 Recipe Egg Pasta or use 2 1/8 ts Nutmeg, grated
-eggs and 1 1/3 cups flour 6 Fresh Italian plum
tomatoes
OR 1/2 Lb dry lasagne -(or 1 cup canned)
-noodles Salt
BOLOGNESE SAUCE Pepper
1 Onion BECHAMEL SAUCE
1/2 Carrot 3 tb Butter
1/2 Rib celery 1/4 c Flour
1 Clove garlic 2 c Milk
2 tb Butter Salt
1/2 lb Lean pork, ground Pepper
1/3 c Dry white wine 3/4 c Parmesan cheese, grated
1/3 c Heavy cream
PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut
into 2-inch wide stripe or approximately 4-inch squares. Grate the
Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and
celery. Mince the garlic. Melt butter in saucepan over medium heat; add
the
pork and cook until it just loses its pink color, about 3 minutes. Add
onion, carrot, and celery; cook until tender, about 5 minutes. Add
garlic;
cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan;
simmer
until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg;
simmer
until thickened, about 5 minutes. Stir in tomatoes and their juice,
breaking up with a wooden spoon. Cover and simmer over low heat,
stirring
occasionally, for 2 hours. Season with salt and pepper. For The Bechamel
Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook
1
minute. Gradually whisk in the milk and bring to a boil, stirring
constantly. Reduce heat; season with salt and pepper. Simmer for 20
minutes. Cook the pasta in a large pot of boiling, salted water until
tender, about 3 minutes for fresh pasta. Drain and refresh under cold
water. Pour a thin layer of Bolognese Sauce into bottom of baking dish.
Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3
of
the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2
more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made
to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat
oven to 400F. Loosely cover lasagne with foil and bake until warmed
through, about 20 minutes. Remove foil and put lasagne under broiler
until
golden brown, about 5 minutes. Let lasagne sit for 10 minutes before
serving.
Makes 4 servings.
[COOKS March-April 1988]
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